Make Ahead
Corned Beef & Cabbage From Suzanne Goin
Popular on Food52
60 Reviews
janet G.
March 18, 2024
This was the best corned beef and cabbage I’ve ever made. Due to the countless warnings about smells and such, I cooked each of the vegetables separately to the dentist that I wished in the stock created from the corn beef. It turns out fabulously with need of little salt and the sauce… Partially mustard… Looking for other uses for that as it is amazing.
Mike T.
March 19, 2023
This didn't work out well for me. The meat was actually the star and was nice, but everything else was not great. Boiled everything was the problem I think. Cabbage turned out fishy, and as I learned later after a few Googles, after the 5th minute of boiling cabbage, you start doubling the hydrogen sulfide within (rotten egg smell). The instructions were very vague, the methods were pretty crude and as for boiled turnips, I'm just not sure how that could ever be pleasant.
I decided next year to spend less time (than 4hrs in the kitchen) on something that would be 100 times more well received like scratch pho. Not Irish, but much more satisfying. YMMV.
I decided next year to spend less time (than 4hrs in the kitchen) on something that would be 100 times more well received like scratch pho. Not Irish, but much more satisfying. YMMV.
Analida B.
March 10, 2018
I can't wait to try this for Saint Patrick's Day! Here is another favorite of my family for Guinness beef stew: https://ethnicspoon.com/guinness-stew/
Laura
March 25, 2017
Made this for company tonight and it was a huge hit! Love the tang in the cabbage from the pepper. Delicious!
Liz
March 18, 2017
The recipe says to cover the beef with water by 6 inches. This cannot be. Please advise if this is a misprint.
Liz
March 18, 2017
The recipe says to cover the beef with water by 6 inches. This cannot be. Please advise if this is a misprint.
Liz
March 19, 2017
What is the reasoning behind that much water, what's with all that broth, and doesn't it water the flavor of the meat and seasoning?
Liz
March 19, 2017
What is the reasoning behind that much water, what's with all that broth, and doesn't it water the flavor of the meat and seasoning?
Liz
March 19, 2017
What is the reasoning behind that much water, what's with all that broth, and doesn't it water the flavor of the meat and seasoning?
jackie
January 30, 2017
Could someone tell me if the chiles de arbol should be purchased as fresh or dried? Thanks!
Kristen M.
January 30, 2017
I think Suzanne Goin uses dried—and if you scroll through the photos, that's what we used too! (It's certainly easier to find.)
frank
November 16, 2016
so with a commercial Cryovac corned beef, do you soak first to remove some of the salt?
golddeer
March 18, 2015
I made this for a St. Patrick's Day dinner party yesterday. The corned beef and parsley sauce were delish but the boiled veggies were kinda lackluster - next time I will roast the veggies or make some other side dish.
dianerlee
March 17, 2015
Yikes! Thank you, Emily! I bought beef brisket instead of corn beef brisket! I was so disappointed because I've had this before and it was truly delicious!
em-i-lis
March 17, 2015
oh no! yes, beef brisket is not pre-seasoned. "corned", historically speaking, means salted, so if you buy a corned beef, you can assume added salt whereas with other beefs, you cannot.
dianerlee
March 17, 2015
I don't understand how this could be salty when the recipe doesn't call for any salt? I just made this and the meat and veggies have no flavor?
em-i-lis
March 17, 2015
REALLY??? Did you buy corned beef?? It's usually loaded with salt and seasonings. What a disappointment for you! Mine was perfect for the third year in a row. Aah!
SuSu
March 17, 2015
This is my third year serving this yummy, traditional St Paddy’s Day dinner and as in past years, to many compliments. I wouldn’t dare change a thing ... although, I like gingerroot’s idea of cooking the meat a day ahead. And most def agree, the Parsley-Mustard sauce is a winner.
gingerroot
March 16, 2015
This will be my fourth year making corned beef for St. Patrick's day this way - Suzanne Goin's Parsley-Mustard sauce really breathes new life into the dish! I've also always cooked the meat a day ahead without a hitch. Then, I can just finish the meat in the oven and cook the vegetables right before eating.
Lynn W.
March 12, 2015
This was delicious! Very easy preparation and wonderful vibrant favors. Definitely will make again. Thanks!
ihaventpoisonedyouyet
March 26, 2014
Owing to my failure to make Irish soda bread earlier in the day, I was forced to use my one oven for baking and to forego the browning step for the meat. It was still great. I did double the carrots as they are my favorite part of the meal and I came very close to skipping the sauce as it didn't seem appropriate for a traditional corned beef dinner. Thank god I didn't!! I'm telling you that that sauce is absolutely unbelievable - packed with layers of flavor and easy to make. When there is silence at the dinner table you know you've got a winner and we were like a group of monastic monks who had taken a vow never to speak again. The sauce is also terrific on all manner of vegetables and chicken. I also used it on a hamburger (nothing wrong there) and if I could I swear I would put in on my morning cereal. A seriously delicious recipe (meat, vegetables, sauce).
Megan
March 17, 2014
This is fantastic! I really liked the touch of browning the meat at the end -- created some nice crispy bits while still having a tender piece of corned beef.
Sauertea
March 16, 2014
Amazing! Simply amazing! I have searched for years for a good recipe for corned beef and cabbage! I have finally found it!!!
ktmckinsey
April 5, 2013
I made this for St Patrick's Day. Wow! The spicy mustard really made the meal special. I didn't even use high-grade whole grain mustard (store brand all the way) and it was spectacular. I'll be making this again soon.
Michael B.
March 23, 2013
My son was enjoying it and was about to ask for a little mustard when he spotted the Parsley Mustard Sauce. He was blown away by it... elevated the meal. Alone with some Irish Soda Bread and a pint of Guinness-- not a bad St Patty's Day!
annasmithclark
March 18, 2013
Delicious - the parsley sause was perfect. We added a beet horseradish.
Mmmm! SO good!
Mmmm! SO good!
stu4don
March 17, 2013
I did this last year and it was absolutely perfect. Couldn't find a 6 lb corned beef so I bought two 3.5 lb-ers one is 'eye of the round' the other flat cut. Should I cook them separately or can put them both in the same pot and how long? Thanks!
Kristen M.
March 17, 2013
You'd just want to make sure that the simmering water could get to all the brisket -- if they were stacked tightly, the mid-section might not get cooked as thoroughly. I think you could space them out in the pot by nestling the onion in between. If so, the cooking time shouldn't change much -- might be a little shorter if the pieces are skinny. Hope it's as good as last year's!
edelpiano
March 17, 2013
OMG!!! this was wonderful. I have a wood fired oven in our yard and this is where I prepared this wonderful corn beef! It was truly amazing and we especially loved the parsley mustard sauce what a great addition!!!!!
Nancy W.
March 17, 2013
I make a paste of brown sugar, yellow mustard and cracked black pepper and spread this on the corned beef before baking it. Gives it the same brightness as the parsley sauce.
Kay J.
March 16, 2013
My plan this year is similar. I have been boiling and then roasting for a number of years and it finally occurred to me that I will roast the veggies along with the corned beef. I'm planning to lay everything out on a roasting sheet, quarted cabbage, nice slender carrots, split leeks, small halved potatoes and the boiled meet at 415 degrees for about 15 minutes. Then horseradish sauce and mustard sauce on the side. And soda bread.
em-i-lis
March 16, 2013
is this best made the day it's to be served, or can i make a day early?
Kristen M.
March 16, 2013
A day ahead would be great -- I'd cook the vegetables on the day of or reheat them gently do they don't fall apart. Hope you like it!
loubaby
March 12, 2013
I am so glad you tried this..I have this cookbook and haven't tried this yet...now I will for sure this year....thanks so much...
Renee B.
February 13, 2013
Is there a fresh herb you recommend other than parsley that goes nicely with the mustard and other flavors? I have a very deep aversion to it... I've read somewhere that certain people have a quirk in their DNA that makes cilantro unpalatable to them and I'm wondering if there aren't people with quirky DNA that makes them unable to enjoy parsley.
Kristen M.
February 13, 2013
You could try some tarragon or dill, maybe with some chives, or maybe bulked up with a green like arugula, depending on which flavors you like best. (To taste, of course!)
fhp
March 12, 2013
I love "green sauces" and this recipe is a nice take on the classic Italian bollito with its salsa verde and "mustard" . I have an abundance of chervil in my garden so I tried a mix of chervil and mint and the result was astonishing and dare I say very green.
GSmodden
April 10, 2012
I was sick over the weekend, but I still wanted to make something special for Easter Sunday and this looked not that work intensive. The meat was beyond tender. The veges provided a good accompaniment to the meat. The sauce added a tangy kick. But for a sick gal, the broth felt soothing on my scratchy throat. Sipping it I felt warm all over. It was so comforting that I saved some of the broth to use for a soup later. Just what I needed. Thanks for this great recipe.
superlotto
March 29, 2012
I am thinking this might be a good street food. What if you were to make won ton taco shells, chopped cabbage that was blanched added chopped corned beef and topped with a horseradish chipotle cream sauce. Any ideas to improve this?
annalea
March 18, 2012
Genius indeed! I made this with a piece of beef that was just under 4 pounds and adjusted the cooking time accordingly (for this weight, it was in the oven for about 2.5 hours). This turned out to be an excellent meal. The parsley sauce is like icing on a delicious cake. The acid really helps balance the rich meat. I'll make this again and again. I might not even wait until next St. Patrick's Day!
Ghazzzit
March 18, 2012
/Agree with CSAchick - the oven then brown method was fantastic! The component I loved most though was the Parsley-Mustard Sauce - so incredible I've been going back and back again to find more to drizzle (slather) it on! I added the juice of a full lemon for some extra acid and am in love. Thank you so much for sharing this! Made it a memorable Irish celebration and feast.
CSAchick
March 18, 2012
Made this last night - amazing! Combined it with my Irish-Jewish grandmother's recipe - so kept the parsnip, sugar, carrots in the cooking broth and omitted the chiles. Make corned beef and cabbage often since I love it so much - but cooking it in the oven, rather than on the stove - and then browning it at the end - made it the best corned beef I have EVER cooked. And the sauce was to die for!
Msl0101
March 18, 2012
I also used my pressure cooker to make this recipe which cut the cooking time to only one third of the time listed. This recipe is outstanding. The broth needed some seasoning adjustment before adding the vegetables, but this was nothing but fabulous deliciousness eating. The idea to crisp up the beef in the oven is genious, and the "chimichurri-like" sauce on top of everything was just the perfect compliment to an already delicious dish.
JoyP
March 17, 2012
Thanks for sharing this wonderful recipe. I have fallen in love with my pressure cooker and used it to make the corned beef. It was perfect. I then followed the rest of the recipe and it turned out great. I especially love the sauce!
See what other Food52ers are saying.